• 14 to 16 ounces (not more than a pound) of radicchio
  • few table spoons olive oil
  • knob of butter
  • pound of best quality pain potato gnocchi
  • 6 or 7 ounces heavy cooking cream
  • half glass fruity white wine (optional)
  • one clove garlic - minced (optional)
  • Saffron
  • Grated parmesan


Put pot of water to boil for the dumplings. when boiling add salt. note that the dumplings cook in 2 to 3 minutes! Don't over cook. You'll add them to the radicchio mix and they'll contiinue to cook there. Cut head of radicchio in half, cut out the core (chuck) and slice thinly. I use a 10 inch wide and 3 inch deep pan... Pour in olive oil, heat and put radicchio in and "soffriggere", half way done add butter, add garlic, wine and cook uncovered until rich and "done". Stir in heavy cream, amalgamate and add saffron - mix well. You may want to mix in a few spoons of the water where you will cook the gnocchi. Drop dumplings into hot salted water - Cook according to instructions. Use a slotted spoon to fish them out and add to radicchio mix. I say not to put them into a colander because you may need more of the cooking water to add to the radicchio and cream mix. Use a slotted spoon and add to the pan. I'd say to follow this dish up with some prosciutto or maybe even a best quality beef carpaccio (HYPERLINK "" Ask me if you want my version (that may not be all that different than yours) on carpaccio.